Comparative Analysis on the Haematological Parameters and Antioxidant Levels of Parboiled and Un-Parboiled Dichlorvos (DDVP)-Treated Beans

• 作者: Nwauzobilom Darlington Nwuke Chinedu
• 来源期刊: 生物科学与医学(英文)
• 学科: 医学
• 关键词: DICHLORVOS Vigna unguiculata REACTIVE Oxygen Species ANTIOXIDANT ENZYMES
• 年，卷（期）: 2019,（11）
• 页码范围: 65-75
• 页数: 11页
• 分类号: R28

摘要

This study comparatively evaluates the haematological and antioxidant effects of differently prepared (parboiled and un-parboiled) beans treated with sniper (i.e. a dichlorvos insecticide) and fed to wistar albino rats. Thirty (30) male wistar albino rats of known body weight were assigned into six (6) groups of 5 each. The groups received: 70 g and 30 g of un-parboiled beans (groups 1 & 2), 70 g and 30 g (groups 3 & 4) of parboiled beans compounded in the pellets as feed stock, beans only and standard feed for a period of 30 days. The rats were euthanized, and blood samples were collected after the termination of the study. Dichlorvos significantly decreased (P < 0.05) the concentration of the antioxidant enzymes (GSH, GPx, SOD, CAT) in the groups fed with un-parboiled beans unlike the groups fed with parboiled beans which were non-significantly decreased. There was significant increase in the malondialdehyde concentration of the groups fed with un-parboiled beans. Dose dependent variations were seen in the packed cell volume (PCV), white blood cell (WBC), haemoglobin (Hb) and platelet. But a reduced concentration of red blood cell count (RBC) for the un-parboiled groups and an increase in the parboiled group were seen, although both were not significant (P < 0.05).